for 4 portions

Meat

	oil for frying
600 g	minced meat (beef)
1 tsp	salt
1	onion, finely chopped
1	garlic clove, finely chopped
½ dl	red wine
230 g	chopped tomatoes
2 tbsp	tomato puree
4 tbsp	gluten-free breadcrumbs
½ tsp	cayenne pepper
	pepper
1 bunch	basil, finely chopped

Stuffed peppers

4	bell pepper, halved
25 g	butter
3 tbsp	gluten-free breadcrumbs
3 dl	gluten-free vegetable bouillon

To roast

some	basil leaves

How it's done

Meat

Heat the oil in a large frying pan. Brown the meat in batches for approx. 2 mins. per batch, remove from the pan, season with salt. Briefly sauté the onion and garlic in the same pan. Return the meat to the pan, pour in the wine, reduce a little. Add the tomatoes, tomato puree and breadcrumbs, mix and season. Mix in the basil.

Stuffed peppers

Stuff the peppers with the meat mixture and place in the prepared dish. Heat the butter in a frying pan, mix in the breadcrumbs. Spread the crumb topping over the meat filling. Pour the stock into the dish.

To roast

Approx. 30 mins. in an oven preheated to 200°C. Remove from the oven, garnish with basil.

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